Description
This Best Italian Wedding Soup recipe features tender homemade meatballs simmered in a flavorful broth loaded with fresh vegetables, pasta, and leafy greens, resulting in a comforting classic Italian soup perfect for family dinners or special occasions.
Ingredients
Scale
Meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork (or mild Italian sausage)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon oregano
- 2 teaspoons Italian seasoning
- 1/4 teaspoon crushed red pepper
- 1 large egg
- 1/2 cup milk
- 1 and 1/2 tablespoons Worcestershire sauce
- 3/4 cup Parmesan cheese (grated)
- 1/3 cup Panko bread crumbs
- 4 cloves garlic (smashed and minced)
- 1/2 large yellow onion (chopped fine or grated)
- 1 tablespoon vegetable oil (for frying, I use light olive oil)
Soup Base and Vegetables
- 3 tablespoons olive oil
- 1 and 1/2 large yellow onion (chopped)
- 3 cups celery (chopped)
- 1 teaspoon kosher salt
- 1 tablespoon dried oregano
- 2 teaspoons Italian seasoning
- 4 cloves garlic (smashed and minced)
- 1/2 cup white wine (cooking wine used)
- 2 cups beef broth (Better than Bouillon recommended)
- 12 cups chicken broth (Better than Bouillon recommended)
- 5 large carrots (shredded or chopped)
- 5 sprigs thyme (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- 1 Parmesan rind (optional)
Greens and Pasta
- 3 ounces spinach (chopped)
- 3 ounces dinosaur kale (Lacinato kale) or escarole (chopped)
- 1 cup acini di pepe pasta (or fregola, ditalini, or any tiny pasta)
Garnishes
- Fresh parsley (chopped)
- Grated Parmesan cheese
- Freshly cracked pepper
- Crushed red pepper
Instructions
- Prepare Meatballs: In a large bowl, combine ground beef, ground pork, kosher salt, freshly ground pepper, oregano, Italian seasoning, crushed red pepper, egg, milk, Worcestershire sauce, grated Parmesan, Panko bread crumbs, minced garlic, and finely chopped onion. Mix well until all ingredients are evenly incorporated.
- Fry Meatballs: Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Form the meat mixture into small meatballs, about one inch in diameter. Fry them in batches until browned on all sides but not necessarily cooked through. Remove and set aside on a plate lined with paper towels.
- Cook Soup Base: In a large stockpot, heat 3 tablespoons of olive oil over medium heat. Add chopped yellow onions and celery along with kosher salt, dried oregano, Italian seasoning, and minced garlic. Sauté until the vegetables are softened and aromatic, about 5-7 minutes.
- Deglaze and Add Broth: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce slightly for 2-3 minutes. Then add the beef broth, chicken broth, shredded carrots, thyme sprigs, bay leaf, and optional Parmesan rind. Bring to a boil.
- Simmer and Add Meatballs: Reduce heat to a simmer and gently add the browned meatballs to the soup. Let everything cook together for about 25 minutes to allow flavors to meld and the meatballs to cook through.
- Add Greens and Pasta: Stir in the chopped spinach, kale (or escarole), and acini di pepe pasta. Continue simmering until the pasta is tender and the greens have wilted, about another 10-12 minutes.
- Finish and Serve: Remove the thyme sprigs, bay leaf, and Parmesan rind if used. Adjust seasoning with freshly cracked pepper and crushed red pepper according to taste. Serve hot garnished with chopped fresh parsley and additional grated Parmesan cheese.
Notes
- For best flavor, use high-quality chicken and beef broth such as Better than Bouillon.
- Meatballs can be made ahead and stored in the fridge or frozen before cooking.
- Acini di pepe pasta is traditional, but tiny pasta like ditalini or fregola works well as substitutes.
- The Parmesan rind adds depth to the broth but is optional.
- Adjust crushed red pepper to control spice level.
- Using fresh herbs like thyme sprigs enhances aroma and flavor.
